Gluten-Free Almond Pear Cake (DF)

Is it normal to be organized but messy?
Fearful of failure but courages to start all over again?
Love all foods but be fussy?
Terrified of cockroaches but totally okay with spiders?
Hate to fly but love to travel?
Skeptical but trust most humans?
Eat cakes and leave them whole?
The recipe should serve 4 adults that have no self control issues, unlike my friend and I, who ate most of it. If you can limit yourself to one slice then it’s keto-friendly. If you can’t, I feel for you. I made this cake four times already and it disappeared in less than an hour. 

almond pear cake

Servings: 6
Author: Shelly


Poached Pears

  • 2 pears
  • 1 cup red wine
  • 1 cup water
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract

For cake

  • ½ cup coconut oil or olive oil
  • 2 tablespoons maple syrup
  • 2 tablespoons molasses
  • 2 eggs
  • Lemon zest from 1 small lemon
  • 1 teaspoon grated ginger
  • 1 teaspoon vanilla extract
  • 1 +½ cups almond flour
  • 1 teaspoon baking powder
  • Pinch of salt


  • Cook the pears in the red wine with maple and vanilla extract for 10 minutes then flip them and cook the other side for 10 minutes. Remove from the liquid and set aside.
  • Preheat the oven to 350F/180C and grease an 8½ round baking pan.
  • Pour the coconut oil into a medium bowl. Add the maple and molasses and stir until combined. Add the eggs and stir until they dissolve in. Grate the lemon zest and ginger into the mixture and vanilla extract and stir. Add almond flour, baking soda and salt and stir to combine.
  • Pour the batter into the pan. Cut the pear in halves, remove the seedy part and spine with a teaspoon and slice thin but too thin (about ⅛ inch or ½ cm). Arrange the pears on the cake in any order you like or as I did, in the picture.
  • Bake for 20 minutes. Insert a toothpick into the center of the cake, if it comes out dry the cake is ready.

Leave a Reply